• #1
• Comment by parshu narayanan

Delightful to see you on video FX - is that the kitchen of the master himself? Of course, the stills had the advantage of all those blown-up food shots that made it so appetizing, though video is probably better for understanding how the recipe works - so I hope you wont move over completely to video. If you were Indian, I would have turned FXcuisine into a TV series :-)

• #3
• Comment by ND

Ha ha, this video brings back memories of Eric Cantona—good to have you back, by the way (thought maybe the Anti-cholesterol Liberation Front had finally caught up with you…).

• #5
• Comment by Colin

FX I very much enjoyed your video! I was interested that your mixing bowl was a beautiful wood platter! That surprised me a bit, I wonder if a flat bottomed platter is better than mixing bowls, hmm... At any rate where did you get your rubberized baking form? I would very much like to get one! One other note, does the hard candy shell of the praline melt into the bread during the cooking process or is it still hard and crunchy.. It seems like an interesting texture combination between soft and moist to hard and crunchy but maybe that's the point! Keep up the video, it was very enjoyable. I very much enjoy all of your stories!

• #7
• Comment by Jason Sandeman

Very nice first video post. It is nice to put a face to all the posts. There are a few things that I loved about your post: 1) I LOVE the mixing bowl. It just rocks. 2) Your sense of humor really comes out. like when you are smashing up the praslines. 3) Your kitchen is fabulous. Nice space, I am jealous of you in the home kitchen front. 4) like me, there are really some kitchen stuff you would really like to be buried with. I have my list as well.

Nice job, and I hope to see some more video posts.

• #9
• Comment by Luke

This is a wonderful surprise, and an excellent job for a first attempt to boot. With slightly higher production values and a bit of practice, this could easily pass for a big network cooking show.

• #11
• Comment by Stephani

Yaaay! Congratulations on your first video, Francois.
It was great, I enjoyed watching you prepare Cake aus praslines, please do more videos in the future :-)

• #13
• Comment by Oskar S

Wow! Great job, really wonderful to see you in action. :D

Nice cake, seems easy enough for me to try it myself. Thanks again!

Best Regards
Oskar S

• #15
• Comment by Paul Mckenna

Love the swearing, love the nibbling/tasting.
Please do more but don't forget the stills.
Love it.

Paul

• #17
• Comment by Deb

Bravo! I have begun to make cooking videos, also, so I know how difficult it can be. Thanks for venturing into video -- it really makes a big difference to see you cooking!

• #19
• Comment by Wotchers

How lovely to see you in action! And what a tranquil experience you make the art of baking appear - no roar of a blender or mixer. Wonderful!
Your commentary was great and I love the accent! Any plans to make commentaries in the other languages you speak? That would be awesome! Especially for your many non-English-speaking fans.
I hope we're going to continue to see your great stills photographs as well - would hate to see those disappear.
Once again, congrats on your first live action presentation!
   

• #21
• Comment by Bart

J'adore le video!  J'espère que nous pourrions régarder un visite a un fèrme Suisse où ils faisest les fromages traditionels, ou des events Slow Food, ou les fabriques dans la campagne Suisse.  Votre blog n'est pas seulment des recettes fantastique -- c'est aussi le "slice of life" European que je ne trouve pas en aucun blog sinon celui-ci.  Vous mériter quelque chose plus grand q'un blog.  Vous mériter un program à la télévision.

• #23
• Comment by Sameer

fantastic, delicious, superb!!

• #25
• Comment by Jay

FX! This is a lovely and charming video. You're a natural. Your careful pronunciation of "medieval" really makes the video! It looks like you messed up your object tags for the video embed though. You have object width="590" height2='' XYZ="332" which is making the video shorter in height than it should be. I'm guessing that should be object width="590" height="332."

You also cut yourself off at one point right as you began a new sentence. Otherwise, this video is great. I'm really looking forward to many more videos from you (and I'm glad you chose Vimeo as a host, such a great website). Oh, the cake looks lovely too. Keep up the good work!

• #27
• Comment by michael

Hey! I'm putting on kilos just looking at the photos!This cake looks delicious. What part of Switzerland do you operate from? I did a course at The Ecole Hoteliere in Lausanne during 1959, then opened 2 fast food operations in Lausanne, 1 in Fribourg,I in Geneva,1 in Neuchatel, & 1 in Biel (Bienne)during 1969. I haven't managed to down load the video yet but will keep trying!

• #29
• Comment by Emiel

I really enjoyed your first video! And, as a student, I'm tremendously jealous of your beautiful, practical kitchen :)
I have to agree with Parshu up there that you should keep making those wonderfull pictures, but this video really carries over your enormous enthousiasm for food :) I'd love too see your tandoor in action!

• #31
• Comment by Liam Delahunty

I very much enjoyed your video. I felt that you should have lingered a little longer on the final product, perhaps a further shot of you enjoying the cake? Lastly, I felt the video ended a little abruptly, perhaps it needs a little wrap-up as a conclusion.

All in all a terrific first attempt and I've added the video's page to StumbleUpon as well.

Kind regards,
Liam

• #33
• Comment by Marloes

I liked your first video very much. It's always nice to see how things are made. Also I liked to see the "master" in action. (And I love your mixing bowl too, I'm jealous...)

• #35
• Comment by ariun

Woooaaaah!!! You have such a sexeh accent. Fun watching the video, especially getting a glimpse of your oven in action!

• #37
• Comment by Rosa

I loved that enjoyable and joyful video! A wonderful cake! Really delightful! A speciality I love...

Cheers and thanks for sharing!

Rosa

• #39
• Comment by Clémence

Good to see a praline recipe on FX cuisine. May I suggest the making of the celebrated Parluline, a praline-studded brioche signed by Pralus in Roanne, as a possible future area of enquiry? Pralus is also one of the last French chocolatiers to choose his own beans himself and on the ground. Definitely worth a visit, for all the dreariness of Roanne as a destination!

And all the best with this new era of video footage!

Clémence

• #41
• Comment by michael

I have now managed to down load your first video, which I enjoyed very much - just one thing though - you mentioned S***, BUT FORGOT TO MENTION THE QUANTITY YOU USED! I will leave out that item when I attempt to make the cake!
Looking forward to more fine videos, thanks.

• #43
• Comment by Andrew

FX, this is fine.. but please do not abandon the photograph stories. The photographs are the key to unlock the imagination, video does not engage the vıewer half as well.

• #45
• Comment by Demelza

Just a pleasure to see you and hear your voice and sense of humor in action. Thanks for that video - you made my day.

• #47
• Comment by michael

So you are in Lausanne! - I remember seeing Charlie Chaplin having lunch with William Holden at The Beau Rivage in Ouchy! (that was probably before you were born!)I remember having such a good meal at La Grappe D'Or, somewhere near The Place St Francois, that I proposed marraige to the girl I took there - and I was only 18!!That's the effect good food can have on you! - I wonder if that Restaurant still exists today?

• #49
• Comment by Mirra Manevich

Great Stuff! Have no idea where to get the pralines in Israel...It would be a good idea to suggest substitutes that are more readily available everywhere. Would rassberries work?

At any rate - Mazal Tov and keep up the great work!

My little tip - cooking is always more fun with a class of wine ;)

• #51
• Comment by John Kessell

Great first video!  I live in the lower Caribbean where you cant get almost any of the superb "first world" ingredients but I can always live and dream! Thanks for some great moments.

PS Could you give us one on Tiramisu which I had the States
recently and which has to be the most sinful dessert I ever had.

• #53
• Comment by Simon

Hey FX,

A very enjoyable and informative video. I just wondered at what temp. the oven was preheated to, and for how long the cake was in there.
Keep them coming!!

Thanks,
Simon.

• #55
• Comment by mariliafig

I loved!!!!!!!You are the BEST!!!But I can not find writen recipe.

• #57
• Comment by GunnCat

FX, that was great, but you looked a bit nervous! Perhaps next time you should open with a libation. :)

• #59
• Comment by Magdolna

My first impression was that you used the "that's it" "okay" "thank you" -s too many times...Also: don't show discarded items landing in the sink. The tradition or history behind the cake, a funny recollection of a private memory that has to the with cake, whatever, would have enriched the peresentation a lot. The background of the kitchen is uninspiring, to say the least, the cameraman should learn a few tricks, but I enjoyed your almost Depardieu-esque looks and accent, which is so very cute...Otherwise, I will try this cake before Christmas, maybe with something else that the red almonds, and you could have made suggestions what else could go into it, if we don't find red almonds in the corner store, or dislike red paint in our mouths...., but personally I have tons of ideas, so it will not be a problem for me to substitute. Thanks for the work, keep up with it and improve, you are on your way to success,if your videos will be as fascinating as the previous works, I loved the wording of your stories, they are literature: entertaining, educating and useful!!
Magdolna from Vancouver Canada...it is snowing here! Merry Christmas!

• #61
• Comment by Harrison

Wow, FX, very nice kitchen.  And kudos for doing everything old-school by hand.  Being an American, I have a food processor for the flour/baking soda mixture, and a 10-speed stand mixer for the dough.  If I tried this, I'm pretty sure I'd look for some kind of powered gadget praslines breaker at my local restaurant supply store!

On the recipe, I noticed you didn't use any vanilla or vanilla extract; is that due to the caramalized nature of the praslines (or to keep your first video as simple as possible)?  I've never cooked with them, so I'm curious if adding something like vanilla or a fragrant spice would conflict with the nuts at all - I'm thinking of making muffins or a smaller version of your cake in some ramekins I have laying around.

I'll have to keep an eye out for those baking pans.  They look fantastic.

• #63
• Comment by Agustin Jauregui

Olé!!! It´s fantastic to see you in action!!
I must admit that during the last days I kept checking your site several times hoping to have a nice recipe but the video has been a total surprise.
Thanks a lot a keep pushing!!
Regards from Spain

• #65
• Comment by Meramarina

Hey, that was fun and I want to go bake something now!  Can you get some of that cake to the viewers out here ? !  We are hungry!!!!!!!

Something strange happened to the lighting at the end, it seemed to get much brighter.  Maybe it was just the joy of freshly baked cake--I completely understand!

Will you be taking the video camera with you for Out-Of-Kitchen Experiences? (now that sounds almost supernatural . . . like, "I saw a great light,  I went toward the light . . . and . . . there was CAKE!"

Good luck with the next videos!

• #67
• Comment by Hirm

Hi FX,

I truly enjoyed your first video.  I will definitely try the cake and I cannot wait to impress my friends!  Other than the cake, I was very amazed by your kitchen.  So sleek! One question: what kind of countertops do you have?  It looks incredibly durable.

Sincerely,
Hirm

• #69
• Comment by Sebastian

So that's why your update schedule was moving a bit slower the past two weeks - you were plotting behind the scenes! :D WEll, the wait was definitely worth it - seeing (and especially hearing) you in action is simply priceless; Five minutes of my life well spent. I'm looking forward to seeing you in motion again - although I enjoy your food pornography pictures just as much.

• #71
• Comment by Darjeeling Snow

Bonjour,  cher Francois !!
Quelle surprise !! Truly !!
I love the recipe - even though you have apoligized for it - as I do all your recipes and articles.   I know your are concerned about the technicality of the video image,  but surely it is fine ... no apologies necessary.   Since it is your 'oeuvre',  and you are the chef of it (pardon !),  
I am sure you will tweak it to your satisfaction in the future,   but I - for one -do not mind at all ... it is just so nice to see you....oh....and something verrrry important:

Although I do not smoke, I must thank you for the advance warning which you so kindly gave about jealousy:   I now see I will soon be bidding this lovely world 'adieu' since I really am jealous -- not only about your wooden bowl with all its work space and nice low rim,  and the comfort of being able to keep your elbows low ..... but of your kitchen,  your scholarship,  your multi-faceted mind,  and your way of speaking English !!  Usually even the good Lord Himself does not give such a nice advance warning  !!  Hi hi hi !!

Whilst watching your video,  I suddenly thought to use the praslines we can buy here in New York from the street vendors who sell caramellized peanuts roasted in their push-carts in the fresh air.   Although we certainly have access to all sorts of praslines,  I love street vendor peanuts.  There is something nice about them,  the people who sell them,  the scent of charcoal.   Peanuts might seem lowly in comparison to French almonds,  but I think It would be fun to incorporate peanut praslines into a cake (especially charcoal-scented !)  I never thought of them as something to incorporate into a recipe until now,  but I have gleaned from your site the fact that people do include local products in their cuisine,  and often those very things become part of a culinary tradition.... so I cannot see any reason why I should to snub caramellized peanuts sold by New York street vendors,  do you ?

Thank you for the information about finding wooden bowls .... and when you do videos in different languages,  will you please let us know how to find them ??.... I for one like to listen to things in different languages ... it's very much fun.

You said you work in Lausanne.... what is it about Lausanne?  Once I took the night train from Paris to Venice.  As the train pulled into a station late at night,   I suddenly woke up and looked out the window of my compartment to see where we had stopped.  "Lausanne," the sign read.   I don't know what it was,  but I suddenly heard myself gasp aloud and say,  "Ohhh .... SWITZERLAND !!!"  I was very surprised.  I swear I could hear the stars,  I just knew that there were cows asleep nearby,  and that one more day had passed in Gruyere just a little distance away where the cheese makers had once again made the world happy !  Marrant !  Really,   really ... I almost heard cow bells.  Now,  after reading all your articles / recipes about that section of Switzerland,  I am convinced that there is something special there.  In addition to all the above,   during that train ride,   a border guard in uniform,  with the most beautiful manners,  came onboard the train at Lausanne to check our passports (since it was a border stop),  then bade us "Belle cose" by way of wishing us good night as he took leave and went on his way.  That was something !! I will never forget it.  It was mystical !!   Lucky you ... Lausanne !!


with much appreciation,
and love
Darjeeling

• #73
• Comment by Darjeeling Snow

oh...p.s.
Please include all the jokes
xxx

• #75
• Comment by Bine

Congratulations FX, that's an amazing first video! The picture quality is fantastic, the HD version on fullscreen definitely outclasses the crap they're selling as "digital TV" here by millions. Can't wait to see more of this!

• #77
• Comment by Marianne - Vaxholm

For God’s sake Francois – I do hope you will not listen too closely to some of your critics and supporters… I love your way of making the butter hit the bowl with a bang, elegantly flinging used items into the sink or shoving them out of the camera’s sight! You made me smile, giggle and laugh out loud - specifically because of the ‘Thank You’s’ and other features such as the authoritative‘..hand me the marise’.  Never mind the ‘too much echo etc, etc’ – there are enough dead-boring and technically perfect cooking videos out there already – your’s is marvellous. So, more idiosyncrasy, more of what makes you so enjoyable and more of your jokes, who said these videos have to be short? The people who want the short version can read the recipe and will miss out on your infectious laughter.
Great initiative, I am looking forward to your future adventures. Marianne

• #79
• Comment by Chiffonade

Bravo!  I toss my imaginary roses in admiration!

@>-->-->--

I don't think I've ever heard the word "shit" used during a cooking demonstration!  I'm sure many chefs have thought it, though.  It made you very human.

I look forward to many more videos.  I must echo the sentiments above that closeups of technique would be most helpful.  Also, is there a way for me to expand the video to the full size of my computer screen?

You are adorable, I love your giggle and you're a wonderful instructor.

<3 Chiffy

• #81
• Comment by Gray

Francois simply splendid! I had hoped that you would get into a video format as well, sometimes some recipes need to be seen in action hehe.

You did, however, make me cringe when trying to smash the praslines. I would have expected you to place them into a clean dishcloth and beat them with a heavy roller, Its so much easier or so I've found from personal experience

• #83
• Comment by Thomas

Hi FX, the video is very entertainig. I love your articles and the video certainly meets the high standard you set with them. Please don't streamline upcoming vids!

• #85
• Comment by John Todd

Hi! Love your site.  But I have some critiques of your video.
Even if you don't publish this letter, please keep these things in mind.

Please don't think that I am being an ass.  These are just observations that I see with my trained eye - I've been doing film/video for decades now, and these are some mistakes that most people make; but they are very easily fixed. :)  Lighting for video is totally different from lighting for pictures.  Your pictures are wonderful!  Here are ways to make your videos wonderful, too.

I have a degree in film/video.  I like your video, but here's how to improve the lighting:

A.  In the front shot (of you), turn a light on in the background.  I think I see tall windows or a patio door in the background.  Splash some light across them, or set up a light outside on the patio to light up the yard area a little.  This is to avoid the "black hole" that I see on the screen right now

B.  The egg closeup looks good, but a little backlighting would be nice.

C.  The overhead pan shot - nice, but maybe needs a little more light in the pan.

D.  Pouring the red stuff into the yellow stuff - needs a light in the background to avoid another black hole.

E.  Stuffing the batter into the cake pan - needs background lights.

F.  The oven shot is great!!!  :)

G.  The cake shot is very nice!!! :)

Are you wearing a white shirt?  Never wear white on video, it doesn't render properly.  Instead, switch to a light blue or very pale tan(brown) color, or light grey,  whichever you like.  Never use horizontal stripes, either.  (The vertical stripes you used were just fine.)

Also - I don't watch videos.  I only read text and sometimes look at pictures.  Please do a writeup on the video articles, and you can also include still frames grabbed from the video to avoid taking pix separately.

I hope this helps!  I really enjoy your site and look forward to many great articles!  Thanks for a great site!

• #87
• Comment by Liliana

FX, you did a wonderful job on your video.  Congratulations!  I love your mixing bowl and your kitchen. I will have to look for the praslines because now I have to make that cake, especially that I have the right baking pan.

Looking forward to seeing more of your videos.

Ciao..

• #89
• Comment by Apiculteur Suisse

The video is just great, please, do one in french.
thank you.

• #91
• Comment by Laura Bortolin

Fabulous!  I have only recently discovered your site, quite by accident, and have been visiting it daily ever since.  Today I was pleasantly surprised to find your very first video and quite delighted to hear that you sound just as I had expected you to!  Very nice to have your voice in my head as I read your recipes from now on.  I look forward to enjoying more of your videos in future, but also hope you keep the stills as well -- hopefully this won't add too much work!  Thank you for the beautiful recipes, the lovely photos, and your glorious sense of humor!  Merry Christmas from Central New York!

• #93
• Comment by Gilberto Ramirez (Guy)

FX! I'm impressed! Just when I thought that your blog couldn't get any better, you come out with VIDEOS! Let me congratulate you on this endeavor and for allowing us to 'visit' with you. I also have an accent, castellano being my first lengua. I'm 80 years old and now my HUGE passion for making cheese started after I'd read your "Swiss Alps Cheesemaking" entry. Wonderful hobby.
From your recipes I have also made 'proper Pea Soup', italian pesto soup, beef burguignone, quince chutney, and a whole lot more of delicious things. I would venture to say that the beautiful pictures and your comentaries is what inspire me to cook. My wife is also happy because now I'm doing most of the cooking!
I much appreciate and enjoy every one of your articles.
Sincerely,  Guy
P.S. Tried your rabbit stew last friday. Mama says,"Delicious!".

• #95
• Comment by Barbara

Loved the video as is, no great finishing required. Here in the states finding "pralines" might be a problem. finding "burnt sugar" almonds and peanuts is not. they are red but not as bright as yours. The baking pan is suitable for oven and I believe microwave as well. silicon pans and baking sheets are the newest, coolest thing around. I love the Silpat sheet that came with my commercial cookie sheet.

• #97
• Comment by Chris

Francois, wonderful job. Your blog is a the best food blog in cyberspace, bar-none. The video was great and I hope this was the first of many more to come. Keep up the great work. Chris

• #99
• Comment by Josh

Brilliant. I hope to see many more of the videos. Entertaining, educational, and just something completely different. I watch a lot of food television, but I am particular when it comes to what to watch. This is definitely something that I will continue watching, and if it makes it from the internet to the television, I will be watching it there as well. I've never commented on anything of yours before, but it is truly a magnificent blog.

Thank You.

• #101
• Comment by lazydoctor

Dude that was fucking awesome, i've been reading your blog for months now and this video feature takes it the next step. Don't stop doing the video features (the more the better, really) and don't lose that sense of humor!

• #103
• Comment by Antje

Salut François, I like your video though I could hardly imagine anything as entertaining as your close-up food porn - watching you in action is a completely different thing. As for the constructive criticism I agree with Magdolna, at least concerning the background of your kitchen. The room might be a bit too deep and empty to create a warm atmosphere, visually and acoustically - maybe you will find a temporary solution to shorten it? A bit unintimate, too, is the bright light with your shadow on the high level wall unit, at least in my opinion. - Keep it up and have fun, I always look forward to your interesting news!

• #105
• Comment by Felix

That was awesome When you said "Shit" I was hooked. Please let me know when you have your FoodTV show.
Great job...

• #107
• Comment by rosedarpam

Delighted to see that you have added video.  It would have worked well when you went to the market in Torino.  However, please don't give up 360 degree photos.  They have an ethereal feel about them and I also like being able to go back and focus on one particular shot.

• #109
• Comment by Shu

Congrats on your first video. A very good effort I must say! Do you have a sript?

• #111
• Comment by Jo

I have been a long time reader but this video drew my first posted comment. I always felt your photos and comments showed your lovely enthusiasm for cooking. The video made me smile because your real love of a new experiment and playing with the lovely red pralines in the 'explosion'. You are the example of true admiration of food and wanting to connect with others about it.

• #113
• Comment by Aglio & Olio

Oh MY goodness Francois,I LOVE LOVE LOVE the video! Congrats on the new venture! You had me smiling from ear to ear and I completely laughed out loud when you were trying to smash the almond, especially when the "S" word slipped!!! Your personality and sense of humor totally shine through, the video quality is pretty good, and I love that wooden platter that you often use when cooking. I only have one suggestion, don't forget to smile! :) I hope you will post more videos!

• #115
• Comment by David

Absolutely fabulous. A real novice cook doing a cooking show and making it fun and enjoyable! I live in the states, so we are doomed to not have the quality of ingrediants that you can acquire. Keep on inspiring us!!!

• #117
• Comment by Shiladitya

Dear Francois ,
                Thanks for elevating  the FXcuisine experience to a totally different level !! To tell you the truth, after your 360 degree treats I started wondering when you would start doing videos. You are absolutely fascinating at the kitchen counter. Keep up the good work !!

• #119
• Comment by Irina

You made a video - how wonderful.  
Thank you for sharing your great recipes in a way
which makes it easy for beginners to bake
the not so beginner style courses.

• #121
• Comment by Bine

Hello again FX - here's an idea that came to my mind yesterday about making videos in different languages. How about using subtitles?

It does mean a bit more editing but you wouldn't have to sript everything in such detail, and you wouldn't have to shoot the whole thing more than once. I think that many of your joking comments and those little charming details (like the involuntary "s-word") would get lost if you did the same sripted scenes over and over again.

• #123
• Comment by Johanne

I have been watching this site since summer and never commented, but this seems like a good time to show my absolute support for your wonderful work. The video was fantastic, I was smiling all the way through. It's fun to watch someone who enjoys cooking/baking prepare food. It's also great that you're interested in posting videos now (not that I didn't LOVE your photography) as it's easier to make certain meals after seeing someone else do them. Can't wait for next, thanks for all you've done!

• #125
• Comment by James

How can I watch this video? Maybe I'm missing something... I love your previous work! James

• #127
• Comment by Zeashan

FX, I love the videos! Great work! I am really pleased to see you branching out of just blogging. The cake recipe looks great, I am thinking about trying this with a different variety of candied almonds. I would love to see some more recipes in this format, and please, do include the humor!

Thanks,

-Zeashan

• #129
• Comment by Harlan Hokin

Felicitations! I look forward to each new article and have not been disappointed yet!  Keep it up.  The video is fine, but I have one question : please tell us about the baking pan you used for the prasline cake. Thanks!  

• #131
• Comment by Jonathan Bennett

Very cool, loved it.

• #133
• Comment by Laura D.

OK, FX--I take back everything I said about preferring stills to video.  You are a doll on video!  Not that I would like to forgo your beautiful still photography, but your personality and charm really come out in the video, and in the sound as well, of course.  So don't stop taking stills, but bring me more video, too.  (I know--I'm greedy.)

Now, how do they make the pralines red?  Is it a carcinogenic, petroleum-based food coloring (what we call Red No. 40 in the U.S.), or is it something natural and hundreds of years old, like lac or cochineal?  I'm hoping for the latter to be the answer.

A comment for your readers about the silicone pan you used: silicone pans come in many shapes and sizes, from Bundt pans to miniature muffin pans or petit fours molds, and some are very detailed.  They're not good just for baking either--they work very well for gelatin-based or frozen desserts, as you can unmold without using hot water and destroying the fine detail.

• #135
• Comment by Nikki

You know... I'm very hard of hearing and thought that I'd have a hard time hearing/understanding you in your video, without captions/subtitles...  but you had me laughing so hard and smiling that it was absolutely worth turning up the volume to hear you. :)

I remember those almonds from when I lived in Vicenza.  I never understood how anyone could eat them and not break their teeth...!!

Looking forward to many more videos from you, FX.  Outstanding work!  

• #137
• Comment by madhoo

Wow! I love cake, it was a fantastic experience of seeing a fast & quick recipe of it through a video and the video was clear one. it was a good one. I am going to try it ....
This information might help one of my friend in her MBA project as her product for the project is Cake .

Keep providing us such lovely & interesting recipes & information

Thanks & Regards
Madhoo

• #139
• Comment by veronica

great first try at a video! :)

• #141
• Comment by barbara Ender

That was fun! You make it look very quick and easy. When I think of the hours my mother slaved over the mixing bowl, beating the butter and sugar together with her wooden spoon till it was white and fluffy (she used to bake every day) and was the queen of cakes. I doubted if your cake would rise, but it did! And it looks very appetizing.

• #143
• Comment by Duedel

Vielen Dank für die geniale Seite. Ich freue mich sehr über jeden neuen Beitrag. Das Video ist die Krönung der ausnahmslos tollen Artikel.

DANKE!

• #145
• Comment by Cathy

Hi FX,
I loved your video.  It was fun to watch.  My only complaint:  too bad you cut out some of your jokes. You're very funny in writing.  Thanks for the great website.

• #147
• Comment by don siranni

Francois,great fun,but,I'm slow to get the technicals right.I got my computer so tangled up in its' underware trying to go to the"vima" resolutuion that I needed to pull the batteries out-for an hour!I'm going to keep trying tho. Enjoyed what I did catch ,especially since I got three different phases (voice) at the same time.I'll try to get only one this time.

• #149
• Comment by Ouroboros

Good start, FX, good start, indeed.  Video quality is great...sound quality, not so much.  Very echo-y.  You have a very cavernous kitchen, so that's to be expected.  Perhaps use a lapel pin-style microphone piped directly into your camera's audio input instead?

On a side note, your accent is impressive as it is very close to neutral considering the number of languages that you speak.  I am assuming that French is your native language.  I am wondering, how did you learn the other languages that you speak?  Very spurious question, but I am very curious.  I can speak a bit of Italian and a bit of German, but I have to translate those languages to and from English in my head while I am doing it.  You seem to speak English as second nature.  How?

Although I am not much of a baker, the cake looks nice and probably tastes wonderful.

O

• #151
• Comment by chef4cook

Great video. Looks like you had some fun.

• #153
• Comment by lynn

Hi FX,

Nice job on the first video.  like everyone else I enjoyed hearing your voice after all this time, and seeing your beautiful kitchen.  personally I liked seeing you toss the dirty dishes into the sink!  And I noticed you break eggs into a separate bowl before mixing them together.  My mother taught me to do this, but I've never seen anyone else do so.  

The cake was a nice little cake, and I could almost smell it when you cut it open.  

So, the video is a success, but I think the still photos lend a sense of mystery and beauty that video can never capture. Your still photos are beautifully composed! So please don't switch over to video completely.

Lynn from Berkeley

• #156
• Comment by Jason

Congrats!! You made a great video. It was a lot of fun to watch and I'll be making this cake for a Christmas present! Thank you FX.

• #158
• Comment by Donna Young

FX, I loved your video! like your cake, it has simplicity and charm, a perfect combination!
Happy holidays!
Donna

• #160
• Comment by David

FX, this was awesome!!  Great cinematography so to speak.... can't wait to see you whip up some cult sicilian pasta dish on video.  How would you describe your accent?

• #162
• Comment by Lucy Vaserfirer

The video is fantastic, and it's great to actually see you in action! Would love to see you make some of your delicious-looking homemade extruded pasta. Sigh, after months of searching, I still cannot find an extruder with bronze dies that's available (and affordable) here. So, when it comes to pasta, I must live vicariously through you...I just love your blog!

• #164
• Comment by Cynthia Nelson

Excellent first video and I am looking forward to many, many more!

• #166
• Comment by Nguyen

Wonderful!!! Looking forward to watching more videos from you. Your site is trully inspiring. Merry Christmas!

• #168
• Comment by Brian P.

Great video.  Yes, a little work is needed on the production side of things but your personality was perfect.  I loved the fact that you cursed, and in English!  This sort of thing is frowned upon on our broadcast cooking shows here in the US but really makes for better viewing as it makes you feel more approachable.  Congratulations and keep up the good work!

• #170
• Comment by Javi Recetas

Congratulations for your first video. It´s very good, only change video´s hight, if it were a little more tall will be easier of see (excuse my english) :)

greetings

• #172
• Comment by Kya

I really like that you are adding videos now! You are very expressive and clearly know your stuff (which was clear even before the videos, but that's half the fun of watching them). I think you need your own tv show where you get to travel the world and give us a real taste of the behind the scenes, as well as your cooking, and dining experiences. Maybe that's on the menu for your web broadcast anyway =D

Have you considered putting your vids up on youtube as well? It's so popular, and nice that people could subscribe to your account if you had one there. Maybe you'd even become a youtube partner! hehe

• #174
• Comment by MC

Bravo! Great video. You are right, it is so much better to show than to tell. Now I am sorry I didn't buy the red pralines I saw at G. Detou in Paris last week... :-(
I am so glad I happened on your site. I have a lot to discover yet. Thank you so much for sharing, MC

• #176
• Comment by thepinkpeppercorn

I have been following your site for a long time, and I think these videos are just perfect!  I always thought you have perfect photos, and fantastic writing, but now you have the best videos as well!!  Wow!  The foie gras video is equally fabulous (if not better, because it IS longer).  Your sense of humour is causing me to laugh loudly, and smile constantly.  Well done!  And keep them coming.

• #178
• Comment by Catherine

Great video! What oven do you use? I love the "roll-out" racks.

• #180
• Comment by Kya

There is actually some way to upload to youtube so that a video can be viewed in high quality now! I don't know the trick myself though =( Whatever works though! A new vid is a new vid =)

• #182
• Comment by Sam

I have just come across your website and have found it so interesting I've already emailed friends with a link. I have found your video very nicely laid out in terms of easy to follow steps and I hope to try out the cake as soon as I can find some of the red pralines! Thanks!